Sunday, 4 October 2015

封菜卤肉 ~ Braised Pork Belly with Cabbage


食谱取自 焖卤味

封菜卤肉

材料:
500g 花腩 / 五花肉
1( 300g )包菜(去芯,不要切散
5 蒜头 拍扁
1 红辣椒 去籽
5 芫荽

调味料:
1/2茶匙 黑酱油
100ml  生抽
30g 冰糖
2汤匙 绍兴酒
800ml 上汤或水

芡汁( 拌匀 ):
1/2汤匙 玉米粉
1汤匙

做法
1. 锅中烧热2汤匙油,加入蒜头和红辣椒炒香。

2. 加入花腩,以小火将花腩煎至两边呈微黄。

3. 加入冰糖,酱油和绍兴酒。以小火再煮5分钟。

4. 加入上汤或水,生抽,芫荽和包菜,以小火卤约45分钟至花腩变软。

5. 取出花腩和包菜,切块后排入碟中(包菜垫底 )。

6. 将锅中的汁液加入芡汁勾芡,去渣后淋在花腩上。

 
 
Recipe source : Stewed and Braised Dishes

Braised Pork Belly with Cabbage

Ingredients :
500g pork belly
1 whole cabbage ( 300g )( cored , do not separate the leaves )
5 cloves garlic ( crushed )
1 red chilli ( seeded )
5 stalks coriander

Seasonings :
1/2tsp dark soy sauce
100ml light soy sauce
30g rock sugar
2tbsp Shao Xing wine
800ml stock or water

Starch solution ( mixed well ) :
1/2tbsp corn flour
1tbsp water

Method :
1. Heat up 2tbsp oil in a wok , stir-fry garlic and red chilli till fragrant .

2. Add in pork belly and pan-fry pork belly till both sides turn pale yellow .

3. Add in rock sugar , light soy sauce and Shao Xing wine , and cook over low heat for another 5 minutes .

4. Add in stock or water , dark soy sauce , coriander and cabbage  , and braise over low heat for about 45 minutes till pork belly becomes soft.

5. Remove pork belly and cabbage . Cut pork belly into pieces and arrange on a serving pplate , with cabbage as the base .

6. Thicken gravy in wok with starch solution . Strain and drizzle gravy over pork belly .